Skillet Corn with Mexican Chorizo
Skillet corn with Mexican chorizo is slightly spicy and the fresh corn brings a hint of sweet to balance this dish. Super quick on the stovetop for a tasty weeknight side dish. I served this with black bean and cheese quesadillas.
I love fresh corn season if only for this recipe. Cutting the corn off the cob is so easy and I will post my video below. Pickling the shallot is a must and it adds that pop of acidity. The fresh oregano, chorizo, crema and cotija pairs perfectly with the fresh corn in this skillet corn with Mexican chorizo.
The Allrecipes site has so many great recipes. Here are a few for all that extra corn 10 Elote Recipes That Are Full of Color and Flavor | Allrecipes. Here is another one of my favorite fresh corn recipes Fresh Corn and Basil Salad – Meats-Beets-Bubbles (meatsbeetsandbubbles.com).
Skillet Corn with Mexican Chorizo
Ingredients
- 1/4 cup red wine vinegar
- 1 tbsp sugar
- 1 shallot-sliced thin
- 8 oz Mexican chorizo-casing removed
- 4 scallions-divided
- 2 cloves garlic-minced
- 5 ears corn-cut from cob
- 1 tbsp fresh oregano-chopped
- 3/4 tsp salt
- 1/2 cup cilantro-chopped plus extra for garnish
- 1 tbsp lime juice
- 1/4 cup Mexican crema
- 2 oz cotija cheese-crumbled
Instructions
- Combine vinegar and sugar in a small bowl. Microwave until sugar is dissolved and steaming about 45 seconds. Add shallot and stir. Cover with plastic wrap and set aside.
- In a 12" nonstick skillet cook chorizo over med-high heat, breaking up pieces as it cooks. About 4-6 minutes. Add scallion whites and garlic and cook until fragrant, about 30 seconds.
- Add corn, oregano, and salt and cook until corn is spotty brown. About 6 minutes, stirring occasionally. Remove skillet from heat.
- Drain shallots and discard liquid. Stir in shallots, cilantro, and lime juice into corn. Add corn mixture to a serving platter and drizzle with crema. Sprinkle with cotija, cilantro, and cotija. Serve.